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| Dinner at Citricos | |||
| |≤ <<< Wednesday, November 06 , 2019 >>> ≥| | |||
| The orchestra has been moved, and the gingerbread house is nearly finished. We were seated near the kitchen, as requested, and Adrien was our server. Stig stopped by for a visit and brought the new chef, Pascal Sanchez, from Paris, for an introduction. We both had cocktails; a martini (12) for Lew and a pair of Maker’s Mark Manhattans (14@) for me. Lew had the pea soup (16) of ricotta, quail egg, focaccia croutons and pea tendrils; and I enjoyed the Seared Octopus Salad (17) of Spanish Octopus, salsify, preserved artichokes, hearts of palm and clementine vinaigrette. She moved on to the Mediterranean Chicken (38) with creamy olenta, tomato fondue, seasonal vegetables and chicken jus and I had the ever-popular Red Wine-braised beef short ribs (50) with swiss chard, exotic mushroom, and fresh pappardelle pasta. We finished with decaf Nutty Irishmen (14@). |